Place the rack of the oven at the top and preheat at 180C.

Line a muffin tin with 12 cases and set to the side

In a stand mixer with a paddle attachment - or with an electric beater- cream the sugar and the butter until light and fluffy.

Scrap down the sides and then add the yoghurt & the vanilla until well combined.

Add one egg at the time, making sure the eggs are fully and well combined before adding the next. I reccomend stopping the mixer and scraping around the sides and the bottom to avoid any unmixed mixture.

In a separate Bowl combine together all the dry ingredients.

once the eggs are well incorporate, add slowly the dry mix until a well mixed batter forms.

Add the chocolate chips, and mix for 2 seconds. Careful to not mix to harshly or for too long in this last stage, or you may overwork the batter!

with the help of an ice cream spoon ( or 2 spoons) scoop the batter equally into the casings.

Sprinkle each casing with a dusting of sugar before putting them in the oven.

bake for 20-25 minutes or until golden brown.

Try not to eat them hot! Leave them to cool for a few minutes before diving in!